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Penyston Cheese



Penyston is an English cheese invented by an ex-pat American by the name of Joe Scheider.

It is a fragrant cheese, square in shape and has a rind that is orange owing to being brine-washed.

Penyston Cheese is made using milk from Friesan cows on the Daylesford Estate, Daylesford, Morton in the Marsh, Gloucestershire (near Kingham) owned by Lady Bamford, on Oxford-Gloucester border, in the Cotswolds.


Semi-Firm Cheeses

Appenzeller Cheese (Quarter Fat); Ardrahan Cheese; Asadero Cheese; Asiago Cheese; Blue Cheese; Botton Cheese; Brunost Cheese; Burrini Cheese; Buxlow Paigle; Cacetto Cheese; Caerphilly Cheese; Cantal Cheese; Carrigaline Farmhouse Cheese; Cheshire Cheese; Chèvre; Chevrot Cheese; Chihuahua Cheese; Cotherstone Cheese; Criollo Cheese; Danbo Cheese; Danish Fontina Cheese; Durrus Cheese; Edam Cheese; Farmer's Cheese; Fontal Cheese; Gamonedo Cheese; Gaperon Cheese; Grimbister Cheese; Huntsman Cheese; Jalapeño Cheese; Leerdammer Cheese; Liederkranz Cheese; Livarot Cheese; Maasdam Cheese; Manchego Cheese (Mexican); Monterey Jack Cheese; Morbier Cheese; Mozzarella Cheese; Pavé d'Auge Cheese; Pavé d'Isigny Cheese; Pavé de Berry Cheese; Penyston Cheese; Pont-l'Evêque Cheese; Quartirolo Cheese; Queso con Loroco; Ricotta Salata Cheese; Semi-Firm Cheeses; Tetilla Cheese; Vacherin Fribourgeois; Washed-Rind Cheeses; Wensleydale Cheese

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Citation

Oulton, Randal. "Penyston Cheese." CooksInfo.com. Published 24 July 2005; revised 02 December 2007. Web. Accessed 12/14/2017. <http://www.cooksinfo.com/penyston-cheese>.

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